Instructions

1. Put the shredded cheeses in a large bowl and toss with 1 tablespoon of the cornstarch and all the dry mustard to fully coat. Reserve.

2. Rub the bottom and lower half of the sides of the fondue pot with the cut sides of the garlic clove. Add 1 cup of the wine and set the temperature to Setting 4.5 to bring the wine to a simmer (but not boiling).

3. Once the wine begins to simmer, reduce the temperature to Setting 3.5. Slowly add the cheese, about ¼ to 1⁄3 of a cup at a time. Use a nonstick whisk (such as a silicone-coated one) to work the cheese into the liquid Once the cheese is fully melted into the wine, gradually add more cheese, little by little, alter- nating with the wine as you go, about 1/3 to 1/2 cup at a time. This ensures that the consis- tency of the fondue will be nice and creamy. (The wine keeps the cheese from separating and from becoming stringy).

4. Once all the cheese has been added (most of the wine will be incorporated as well, but you may have up to ¾ cup remaining) make a slurry of the remaining cornstarch and Kirschwasser by stirring the two together until homogenous. Add the slurry to the fondue and whisk to fully combine. Stir in more wine if the fondue is too thick.

5. Reduce the temperature to Setting 3 for serving. The fondue should just simmer, but never come close to boiling. Traditionally this fondue is served with cubes of crusty bread, but crisp, blanched vegetables and -cornichons are also perfect accompaniments.

* For an alcohol-free version, substitute chicken stock plus 2 tablespoons of lemon juice for the full amount of wine. Substitute an additional 2 table- spoons of lemon juice for the Kirschwasser.

**Kirschwasser is the classic component to this recipe, but some find that its flavor too strong. If this is the case, you can either substitute additional white wine or lemon juice in its place.